Fresh Amberjack

Amberjack is great on the grill

should I marinade them with anything first?

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fry it

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Shreveport style

It's a great fish to work with. I have pan fried it, grilled it, broiled it, keep sauces basic, just butter, lemon and garlic.

Then after dinner go offer your neighbor your wife or GF for the evening. Friends like that are nice to have.

if you marinate, be careful of the salt content....fish will soak up a good bit of the salt if you leave it too long. I had the misfortune of screwing up some Mahi-kabobs that way. My suggestion is keep it simple; Just season it with your favorite seasoning (i really like Emeril's fish rub) and grill. Most importantly, don't overcook it! Also, be sure to cut any red meat from the steaks.

coat in in olive oil before grilling...great fish...enjoy.

How long depends on the thickness of the meat. For an average size amberjack with filets an inch to an inch and a half thick or so, you're looking at about 30 minutes over medium heat on the grill. Once it flakes with a fork you're done. Just be careful not to overcook, the meat will get very chewy.

As everyone else has said, AJ is great all on it's own. Some olive oil, salt, pepper and lemon would do just fine.

Edited to add: If you ever find yourself with AJ filets with the scales still on, you can cook it on the half shell just like redfish. AJ cooked this way is better than redfish.

unlike some of the other posters I have found amberjack to be fishy in the past....be sure to cut out every bit of fat (anything that is dark or red colored)...

my favorite way to cook any large fish is by grilling with some mesquite smoke...

actually, with the weather not cooperating today, I'd probably make a courtboullion...fantastic food for cold wintertime weather....

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it's a really clean tasting fish.

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Amberjack is a fantastic fish for grilling outdoors. I take the fillets straight from the bag and toss them onto the grill. Squeeze fresh lime juice over them, sprinkle a little salt and pepper and smoke them with pecan wood. Don't overcook them.

If you don't like them, let me know and I'll come get them from you!

As mentioned, Grilling while fresh is the best way for Amberjack, but a coupl other options:

1) Blackened or Pan Sauted if not to thick.

2) If you have some in the freezer, cube it and add it to Gumbo or make a Courtboullion with it. The meat is very firm and will hold together if not too thin.